Recipes By Sabrina

Ingredients:

2 onions, finely diced

2 large carrots, finely diced

2 large stalks of celery, finely diced

2tbsp vegan spread

1/2tsp black pepper

265g dry green lentils

4tsp garlic purée

1tsp dried thyme

1tsp dried sage

1tsp paprika

4tsp Worcestershire sauce

3tsp veggie stock powder

1L water

Soy sauce or salt to taste

200g chopped kale

75g toasted sunflower seeds

25g rice crackers, crushed

Method:

Gently fry the onion, carrot, and celery in the vegan spread over a medium heat for a few minutes, until softened.

Add the lentils and the garlic and fry for another minute.

Mix in the pepper, paprika, sage, thyme, and veggie stock powder.

Add the water and Worcestershire sauce, mix well, and leave to simmer for 20 minutes, until the lentils have absorbed all the liquid.

Add soy sauce or salt to taste.

Turn off the heat but leave the pan on the hot stove plate.

Mix in the kale and sunflower seeds, and cover with a lid. Let it sit for five minutes, until the kale is wilted.

Stir in the crushed rice crackers.

Ingredients:

1/2 cup rolled oats

1/2 cup milk of choice (I use oat milk)

1/4 cup of Greek yogurt

1 tbsp flax seeds

1 pinch of salt

1 tsp honey

1 tbsp chia seeds

Fruit for topping (I used frozen blueberries)

Method:

Literally just mix it all together and put it in the fridge overnight!

This makes a single serving word about 450 calories with 17g of protein and 15g of fibre to fuel you for the day. Plus it’s really tasty! 😋

The base recipe is pretty foolproof, and you can vary the toppings to keep things interesting throughout the week.

Ingredients:

1 large onion, diced

2 red bell peppers, diced

1 tbsp olive oil

1 tsp garlic purée

1/2 cup uncooked brown riced, rinsed

1 stock cube (chicken or vegetable is best, but whatever you have on hand) dissolved in 1 cup of hot water

1 tin black beans, drained and rinsed

Method:

Gently sauté the onion and pepper in the olive oil on a medium heat in a large saucepan until softened.

Add the garlic and cook for another minute.

Add the rice and mix to coat it in the juices, then add the stock. Stir to combine.

Pop the lid on, turn the heat down to low, and let it simmer for 30-35 minutes until all the liquid has been absorbed.

Add the beans, mix everything together, and serve.

This makes two filling portions of about 450kcal, with 14g of protein and 15g of fibre in each. If you use a vegan stock cube, this meal is vegan, and the combination of rice and beans gives a complete protein. It’s also budget friendly, easy, and uses mostly store cupboard ingredients. It can easily be scaled up for a larger group/meal prep, and keeps well in the fridge for a couple of days. Not very pretty, but it was delicious! (The photo shows one portion)

Ingredients:

3/4 cups butter

1 cup brown sugar

1/4 cup white sugar

1 large egg

1 egg yolk

1tbsp vanilla extract

1 + 3/4 cup plain flour

3/4 tsp baking soda

1tsp salt

250g white chocolate chips

1/2 cup pistachios

6 tsp pistachio butter

Method:

1. Preheat the oven to 200 degrees Celsius. Melt and then brown the butter in a pot over a medium heat - the butter should gently foam and brown, don’t burn it!

2. Mix the butter and sugar in a mixing bowl

3. Add in the egg, egg yolk, and vanilla and mix well

4. Add in the flour, baking soda, and salt. Mix until it forms a dough

5. Mix the chocolate chips and pistachios

6. Divide the dough into 6 even portions. Roll each portion into a ball, flatten, place 1 tsp of pistachio butter in the middle of each portion. Carefully bring the edges of the dough together around the pistachio butter to form a ball again

7. Place the balls on a baking tray and bake in a preheated oven at 200 degrees for 10 minutes

8. Sprinkle with some more salt and leave to cool.

9. Enjoy!

These are incredibly indulgent, and honestly half is more than enough for me but I can’t seem to make the cookies any smaller while still stuffing them 🤷‍♀️

They’re great anytime, but are best when they’re warm - you could enjoy them straight out the oven with a scoop of ice cream if you really want to treat yourself!

Ingredients:

1 butternut squash, cut into large chunks

1 onion, cut into large chunks

100g cherry tomatoes

1 Apple, diced

4 medium carrots, cut into chunks

1 bulb garlic, top sliced off

100g walnuts

Olive oil

Salt

600ml veggie stock

Method:

Put all the veggies, the apple, and the walnuts onto a large baking tray, drizzle with olive oil, sprinkle with salt, and roast in the oven at 180 degrees for about 20 minutes, until the butternut is soft. Be careful not to let the garlic or walnuts burn!

Scoop the flesh out of the butternut and squeeze the garlic out of its skin. Put these along with the rest of the roasted veggies and the apple into a blender, and blend with the stock until it’s smooth. Transfer to a pot to heat it through before serving! (You might need to add a bit more hot water depending on how thick you like it)

This was so delicious and perfect for autumn 🍂 it made 4 large portions, and would be perfect for meal prep if it lasts that long 😂. I served it with some pepper, olive oil, and some more walnuts with some focaccia on the side. If also gives you all of your five a day!

Ingredients:

150g dark chocolate chips

1/4 cup vegan butter

30g cocoa powder

125g caster sugar

1tsp instant coffee dissolved in the least amount of hot water possible

2tsp almond essence (you can use 1tsp of vanilla extract if you want plain brownies)

1/4 cup soya milk (or other plant based milk)

80g plain flour

Method:

Preheat the oven to 180 degrees, and line a small baking tin with baking paper (about 10x10cm).

Melt the butter and half the chocolate chips in the microwave (heat for 30 seconds at a time). Mix together well and set aside to cool.

In a separate bowl, mix together the cocoa and sugar.

Add the cocoa and sugar mixture to the chocolate and butter mixture.

Add the almond extract (or vanilla), the soya milk, and the coffee.

Mix well so all the ingredients combine thoroughly.

Sift in the flour and fold it in gently - be careful not to over mix!

Pour into the lined baking tray and scatter the remaining chocolate chips on top.

Bake for 20 minutes.

Remove from the oven and allow to cool to room temperature before moving to the fridge for a couple of hours to get really fudgey 😋

These are genuinely the best fudgey brownies I’ve had since giving up dairy and eggs - they’re rich and decadent, everything a brownie should be! You could play around with the flavours - some nuts would be a good addition, either with the almond or the vanilla essence. As you can see from the photo, they were too good to last long!

Ingredients:

1 onion diced

1 tbsp olive oil

1 tbsp tomato purée

0.5 tbsp garlic purée

1 tsp paprika

0.5 tsp cinnamon

1 tin of chickpeas and their water

1 tin chopped tomatoes

Salt and black pepper to taste

Method:

Fry the onion in the olive oil for a couple of minutes until softened.

Add the garlic, tomato purée, paprika, and cinnamon, and fry on a low heat for a further minute.

Add the tomatoes, and the chickpeas and their water. Season with salt and pepper. Turn up the heat and bring to the boil.

Turn the heat down again and let it simmer until thickened, about 15 minutes.

This was delicious! It’s a quick, easy, high protein dish which can be breakfast, lunch, or supper. I made some quinoa to go with it to up the protein content, but you could serve it with some nice sourdough bread, or whatever you fancy really - the world is your oyster!

This makes two generous servings of about 300kcal each, with about 12.5g of protein to keep you full.

If you pair a portion of it with 1/2 cup cooked quinoa (1/4 cup uncooked), which has 170kcal and 5.5g of protein, you got yourself a tasty, satisfying meal perfect for autumn.

Ingredients:

For the cake:

1 cup soy milk

1 tbsp apple cider vinegar

1 pinch salt

1/3 cup olive oil (the good one 😉)

Juice and zest of one lemon

1 tsp vanilla

1/2 cup of sugar

2 cups of flour

1 tsp baking powder

For the glaze:

Juice of one lemon

250g icing sugar

Dash of vanilla

Method:

Preheat the oven to 175 degrees Celsius.

Prepare a cake tin - grease it and dust it with flour.

Mix the soy milk and vinegar, and leave to curdle for 5 minutes.

In a separate bowl, mix the olive oil, lemon juice and zest (from one lemon), salt, sugar, and vanilla.

Add the soy milk mixture and mix well.

Add the flour and baking powder, mix well, transfer to the tin and bake for 50 minutes.

Make the glaze by mixing together the icing sugar, lemon juice and vanilla until you get the right consistency - you might need to loosen it with a little water, depending on how juicy your lemon is!

Let the cake cool completely before glazing. Enjoy the fresh taste of summer! 😎

Ingredients:

1 avocado, diced

2 little gem lettuces, chopped

4 salad tomatoes, diced

2 bell peppers, diced

1 small red onion, finely diced

2 small tins of sweetcorn, drained

1 tin black beans, drained

Salt, pepper, and balsamic vinegar to taste

Method:

1. Literally just chuck it all in a big bowl and mix!

Ingredients:

2 tbsp olive oil

1 onion, diced

3 celery stalks, diced

3 carrots, diced

0.5 tsp cumin

0.5 tsp corriander (ground)

1 tsp smoked paprika

3 cloves of garlic, grated

2 cups dry green lentils

1 tin chopped tomatoes

4 vegan stock cubes

7 cups of boiling water

3 cups chopped spinach (120g)

Juice from one lemon

Method:

Fry the onion, celery, and carrot in the olive oil until softened, about 2-3 minutes.

Add the garlic, corriannder, cumin, and paprika and fry for another minute, and the room starts to smell like the spices! 😋

Add the lentils, tomatoes, stock cubes and water, mix well, and bring to the boil.

Lower the heat and leave to simmer for about half an hour, until the lentils are cooked. Stir occasionally to stop it from catching at the bottom.

Remove from the heat, stir through the spinach and the lemon juice, and serve!

This makes 4 large servings of roughly 500kcal with about 25g of protein and 30g of fibre. It’s a hearty, comfort food kind of meal which is really tasty and gets loads of your five a day in 🥳

You can add more or less water depending on how thick you like your soup, and you can add salt and pepper to taste if you like - I didn’t think it needed it, but you do you.

Ingredients:

1 x 400ml tin light coconut milk

1 x 500g tub of soya yoghurt (I used blueberry today)

5 x tbsp chia seeds

1 x pinch of salt

Method:

Literally just mix everything in a jug (easier for pouring) and then decant into four single servings - I put them in glasses because it makes them feel fancy 🤷‍♀️😂

Chill in the fridge overnight - they’ll keep for three to four days in the fridge so they’re perfect for meal prep breakfasts or an easy dessert

This recipe makes 4 x 250kcal servings with approx 6g of fibre and 8g of protein, depending on which brand of yoghurt you use.

The flavour possibilities are endless! You can add pretty much anything as long as you keep the ratio of liquid to chia seeds roughly similar.

Some ideas:

Cinnamon and a tbsp of maple syrup (plain yoghurt)

Vanilla yoghurt with any type of fruit you like (I’ve done strawbs before, which was delicious and upped the fibre 🥳)

You might want to have some fruit and/or a protein shake if you need more calories/protein in the morning - this recipe is great for the base of a meal and I find it quite filling, but might not be enough for you depending on what you’re doing/when you like to eat the bulk of your food! As always, tweak things to suit you, your needs and what you like - food’s meant to fulfill you and fuel your life, you need to make decisions that work for you! 🥰

Ingredients:

1 onion, finely diced

1 tbsp olive oil

2 bell peppers, finely diced

4 cloves of garlic, minced/crushed

1 tsp chilli purée

2 tsp ginger purée

1/2 tsp turmeric

3/4 tsp garam masala

1 tsp cumin

1 tin chopped tomatoes

1 tin chickpeas

2 tbsp tomato purée

200g baby spinach

Method:

Fry the onion in the oil until softened.

Add the ginger, garlic and chilli and fry on a low heat for another two minutes.

Add the slices and fry for another two minutes.

Add the peppers and mix well. Fry for another five minutes, still on a low heat.

Add the tomatoes, chickpeas, tomato purée and just enough water to cover the vegetables. Mix well and increase the heat until it’s boiling, then reduce the heat and allow to simmer for ten minutes, stirring occasionally.

Add the spinach, allow it to wilt, and serve.

Ingredients:

1 onion, finely diced

1 tbsp olive oil

1 tsp cinnamon

1 tsp cumin

2 tsp paprika

1 tsp chilli flakes

4 tbsp vegan bbq sauce

1 tbsp apple cider vinegar

1 tin chopped tomatoes

2 tins young green jackfruit in salt water, drained

1 tin red kidney beans, drained and rinsed

1 tin butter bean, drained

Method:

Fry the onion in the oil until softened.

Add the spices and toast for another minute on a low heat.

Add the bbq sauce, vinegar, tomatoes, jackfruit and beans.

Add enough water to cover.

Mix well and bring to the boil, then turn down the heat and simmer gently for about 50 minutes, stirring occasionally.

Add water as necessary (so that the sauce is as thick as you like it), and continue cooking until the jackfruit is soft and can be pulled apart with a fork.

Serve with bread rolls and salad for a lovely warming meal! 😊

This makes about 6 portions, and is nicely spicy - feel free to adjust the amount of chilli to your taste! You can also add another tbsp of bbq sauce towards the end of the cooking if you want the sauce to be sweeter/stickier.

Ingredients:

2 tbsp olive oil

2 onions, diced

3 bell peppers, diced

4 cloves of garlic, diced

3 courgettes, diced

1 tbsp thyme

2 tbsp paprika

300g easy cook brown rice

650ml vegan stock

1 tin kidney beans

1 tin chickpeas

Method:

Add the oil and the onion to a large pot and fry on a low heat until softened.

Add the peppers and the garlic and fry for another 2 minutes.

Add the courgettes, paprika, thyme and rice and mix well so everything is coated in the spices.

Add the stock, beans and chickpeas and mix well.

Simmer on a low heat, stirring occasionally, until all the moisture has been absorbed and the rice is fully cooked, about 20-25 minutes.

Ingredients:

1 tbsp sesame oil

1 onion, finely diced

1 red bell pepper, finely diced

500g sweet potato, finely diced

1.5 tsp tumeric

1.5 tsp cumin

2 tsp garlic and ginger paste

Chilli paste to taste

250g red lentils, dry weight

600ml stock

240g baby spinach

Method:

Fry the onion and pepper in the oil over a low heat until softened.

Add the spices and cook for another minute.

Mix in the potato and lentils until covered in the spices.

Add the stock and allow to simmer on a low heat for twenty minutes.

Stir through the spinach and serve!

This makes four delicious portions of 450 calories each, with a lovely 26g of protein and nearly 10g of fibre to keep you full!

Ingredients:

250g chicken breast, diced

1 onion, diced

3 leeks, sliced

1 tbsp olive oil

500g carrots, diced

1 tin of chickpeas, drained

150g dry red lentils

2ltr chicken stock

2 tsp mixed herbs

Method:

Fry the onion and chicken in the oil until browned.

Add the leeks and fry for another 2 minutes, until softened.

Add the carrots, lentils, chickpeas, stock and herbs and bring to the boil.

Turn the heat down to medium and leave to simmer for 40 minutes, stirring occasionally. Make sure it doesn’t catch on the bottom!

Voila! Simple, easy, tasty soup! This recipe makes 6 servings, one of which is shown below. It’s got 23g of protein and 6g of fibre to fill you up, and 4 of your 5 a day for your vitamins and minerals.

Ingredients:

3 chicken thigh fillets

Juice of 1 lemon

1 tsp paprika

2 tsp garlic purée

1 tsp harissa paste

1 tbsp olive oil

2 bell peppers, diced

50g pitted olives, halved

1 tin of chopped tomatoes

1 tin of cannellini beans, drained

3 courgettes, diced

Method:

Mix together the lemon juice, harissa paste, paprika and garlic purée. Toss the chicken in the mixture and leave to marinade in the fridge overnight/couple of hours.

Fry the chicken and marinade in the oil in a large pan, until browned (a couple of minutes on each side).

Add in the rest of the ingredients and cook for 10-15 minutes, until the veg is tender.

Enjoy!

This makes three portions. Each serving is about 500 calories and has 37g of protein, and it’s got four of your five a day in one meal! What’s not to like? 😊